This enriched bread is filled with a double dose of hazelnuts and almonds, plus a touch of cocoa. Rolled, sliced, and braided, this mildly sweet Old-World beauty offers a delicious flavor to match its elegant presentation.
AREA OF ORIGIN: Austria, Germany, and Switzerland
DATE OF ORIGIN: 15th century
HISTORY: Nusszopf is the nutty, chocolaty subgenre of bread under the broad banner of zopf. An enriched yeasted bread, zopf is named after its iconic braided shape, supposedly a throwback to the ancient tradition of a woman cutting off her braid and burying it with her husband if he died first. As years went on, this tradition was replaced with preparing and consuming the braided zopf. Originating in Switzerland, zopf can come in enormous sizes, some measuring more than 3 feet long. The bread traveled to Germany and Austria, where the nusszopf variation with its nut and cocoa swirls came about. Filled with marzipan, hazelnuts, cocoa, or a combination of all three, this decadent swirled bread is often reserved for special occasions, like religious holidays or celebrations.
Nusszopf
In the bowl of a stand mixer fitted with the paddle attachment, beat 2 cups (250 grams) flour, ¼ cup (50 grams) sugar, yeast, and 1½ teaspoons (4.5 grams) salt at low speed until combined.
In a small saucepan, heat ½ cup (120 grams) milk, ½ cup (120 grams) water, and butter over medium heat until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture, and beat at low speed until combined. Beat in 1 egg (50 grams) until combined. Add remaining 2 cups (250 grams) flour, and beat until a shaggy dough forms.
Switch to the dough hook attachment. Beat at low speed until dough is smooth and elastic, 8 to 10 minutes. (Dough should pass the windowpane test.) Turn out dough onto a clean surface, and shape into a smooth round.
Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
In a medium bowl, combine hazelnuts, almonds, cocoa, cinnamon, remaining ¼ cup (50 grams) sugar, and remaining ¼ teaspoon salt. Stir in remaining ¼ cup (60 grams) milk and remaining 1 egg (50 grams).
Punch down dough, and let stand for 10 minutes. Roll dough into a 15×12-inch rectangle. Spread hazelnut mixture over dough, leaving a ¼-inch border on one long side. Starting with long side opposite border, roll up dough, jelly roll style. Cut in half lengthwise; place halves cut side up, and twist together. Pinch ends together, and tuck under. Place on a parchment paper-lined baking sheet. Cover and let rise in a warm, draft-free place (75°F/24°C) for 30 minutes.
Preheat oven to 375°F (190°C).
Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C) to 200°F (93°C), 25 to 30 minutes, covering with foil after 15 minutes of baking to prevent excess browning. Let cool completely on pan. Drizzle cooled loaf with Simple Glaze before serving.
Simple Glaze
Source: https://www.bakefromscratch.com/category/recipes/bread/feed/
